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Fried Brussel Sprouts

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Ingredients Method Notes

Ingredients
  

  • Brussels Sprouts:
  • 1 pound Brussels sprouts trimmed and halved
  • 2 tablespoons almond flour
  • 2 eggs
  • 1 tablespoon water
  • 1 cup finely crushed pork rinds
  • ⅓ cup finely grated parmesan cheese
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • Black pepper
  • Avocado oil spray or avocado oil for frying
  • Pickled Mustard Sauce:
  • 2 tablespoons Dijon mustard
  • 1 tablespoon whole grain mustard
  • 1 tablespoon pickle juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon monk fruit sweetener or allulose
  • 1 small garlic clove grated
  • Pinch red pepper flakes
  • Optional Toppings
  • Fresh parsley
  • Parmesan cheese
  • Crushed red pepper
  • Crumbled goat cheese

Method
 

  1. Bring a pot of water to a boil.
  2. Blanch Brussels sprouts for 2 minutes until bright green.
  3. Transfer immediately to ice water.
  4. Drain well and pat VERY dry with paper towels.
  5. In one bowl: Add almond flour
  6. In a second bowl: Whisk eggs with water
  7. In a third bowl combine: Crushed pork rinds, parmesan cheese, garlic powder, smoked paprika and black pepper
  8. Coat Brussels sprouts in this order: Light almond flour dusting, egg wash, pork rind mixture and press the coating firmly onto the Brussels sprouts so it sticks well.
  9. Air Fryer Method: Spray lightly with avocado oil.
  10. Cook at: 390F. Air fry for 10–14 minutes, shaking halfway through.
  11. Skillet Method: Heat avocado oil in a skillet over medium heat. Cook 2–3 minutes per side until golden brown and crispy.

Notes

We tested this recipe multiple ways and found that patting the Brussels sprouts completely dry before breading made the biggest difference in crispiness. For best results, use finely crushed pork rinds and press the coating firmly onto the Brussels sprouts before cooking.